Nar kabuğu ekstraktı ile zenginleştirilmiş deniz yosunu müsilajı esaslı sürdürülebilir yenilebilir filmler

Year 2024, , 421 - 429, 28.09.2024

Huriye Gözde Ceylan

https://doi.org/10.29050/harranziraat.1500168

Abstract

Bu çalışmanın amacı, nar kabuğu ekstraktı (NKE) içeren deniz yosunu müsilajı (Chondrus crispus) esaslı sürdürülebilir yenilebilir filmler geliştirmekti. Bu amaçla, farklı konsantrasyonlarda (%0, %0.25, %0.50 ve %1; a/h) NKE içeren filmler kalınlık, mekanik özellikler, renk, opaklık, antioksidan aktivite ve toplam fenolik içeriği (TPC) açısından incelendi. NKE ilavesi filmlerin uzama katsayısı, renk, antioksidan aktivite ve TPC değerleri üzerinde önemli (p<0.05) bir etkiye sahipti. Ancak, NKE ilavesinin filmlerin kalınlığı, çekme direnci ve opaklık değerleri üzerindeki etkisi önemli değildi (p>0.05). NKE ilavesi filmlerin elastikiyetini önemli (p<0.05) düzeyde artırdı ve en yüksek uzama katsayısı değeri %0.5 NKE içeren filmde (% 126.90) belirlendi. NKE içeren filmlerin DPPH süpürme aktivitesi 0.13-0.23 mmol TEAC/g arasında değişirken, TPC değerleri 8.39-29.95 mg GAE/g film aralığında bulundu. Bunlara ek olarak, filmlerin antioksidan aktivite ve TPC değerleri, NKE konsantrasyonunun artmasıyla birlikte belirgin (p<0.05) düzeyde arttı. NKE ilavesi filmlerin parlaklığında azalmaya, ancak kırmızılık ve sarılıkta artışa neden oldu. Sonuç olarak, geliştirilen filmler sürdürülebilir yenilebilir film üretimi için umut verici bir alternatif sunmaktadır.

Keywords

Yenilebilir film, Sürdürülebilir film, Deniz yosunu, Chondrus crispus, Doğal ekstrakt

Ethical Statement

The author declares that they have no conflict of interest.

Thanks

The author would like to thank Zahide POLAT and Ahmet Ferit ATASOY from Harran University.

Sustainable edible films based on seaweed mucilage enriched with pomegranate peel extract

Abstract

The objective of this study was to develop sustainable edible films based on seaweed mucilage (Chondrus crispus) containing pomegranate peel extract (PPE). For this purpose, films containing different concentrations of PPE (%0, 0.25, 0.50, and 1; w/v) were evaluated for their thickness, mechanical properties, color, opacity, antioxidant capacity, and total phenolic content (TPC). The incorporation of PPE significantly affected the values of elongation at break, color, antioxidant capacity, and TPC (p<0.05). However, the effect of PPE incorporation on the thickness, tensile strength, and opacity of the films was not significant (p>0.05). The addition of PPE significantly (p<0.05) increased the elasticity of the films, with the highest elongation at break observed in the film containing 0.5% PPE (126.90%). The DPPH scavenging activity of the films containing PPE ranged from 0.13 to 0.23 mmol TEAC/g, and the TPC values ranged from 8.39 to 29.95 mg GAE/g film. The antioxidant capacity and TPC values of the films increased significantly (p<0.05) with higher concentrations of PPE. The addition of PPE resulted in a decrease in film brightness, but an increase in redness and yellowness. In conclusion, the developed films offer a promising alternative for sustainable edible film production.

Keywords

Edible film, Sustainable film, Seaweed, Chondrus crispus, Natural extract

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